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    ANGLE BISCUITS


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: chefly

    List of Ingredients




    5 CUPS FLOUR
    1 TEASPOON SODA
    3 TEASPOONS BAKING POWDER
    2 TEASPOONS SALT
    3 TABLESPOONS SUGAR,DIVIDED
    2 PKG. DRY YEAST
    1/2 CUP WARM WATER
    3/4 CUP SHORTENING
    2 CUPS BUTTERMILK

    Recipe



    SIFT DRY INGEDIENTS TOGETHER,USING 2 TABLESPOONS OF THE SUGAR. CUT IN SHORTENING. DISLOVE YEAST IN WARM WATER WITH 1 TABLESPOON SUGAR UNTIL IT BECOMES BUBBLY. STIR YEAST MIXTURE AND BUTTERMILK INTO DRY INGERDIENTS. MIX WELL(I USE MY HANDS) COVER TIGHTLY AND STORE IN REFRIGERATOR OVERNIGHT.WHEN READY TO COOK, FORM INTO BISCUITS AND PLACE ABOUT 2 INCHES APART AN A LARGE LIGHTLY GREASED COOKIE SHEET. LET RISE AWHILE AND BAKE AT 400* TILL GOLDEN BROWN. RUB TOP WITH A STICK OF MARGARINE WHEN REMOVED FROM THE OVEN. DOUGH WILL KEEP IN REFRIGERATOR 1-1O DAYS. I ALWAYS BAKE ALL THE DOUGH UP AT ONCE(I GET 24 LARGE BISCUITS)AND FREEZE THE EXTRAS

 

 

 

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